Skillet Chicken and Vegetable Hash with Herb Yogurt Sauce

Cut 1.5 pounds of chicken thighs into 1-inch pieces. Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Dice 1 medium red bell pepper, 1 medium zucchini, and 1 medium yellow onion. Mince 3 cloves of garlic.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for about 5-6 minutes until browned and nearly cooked through. Remove chicken to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown.

Add the diced onion to the skillet and cook for 3 minutes until it begins to soften. Add the red bell pepper, zucchini, minced garlic, 1 teaspoon paprika, and 1/2 teaspoon dried thyme. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook the vegetable mixture for 5-6 minutes, stirring occasionally, until the vegetables are tender but still have some bite.

While the vegetables cook, prepare the herb yogurt sauce: In a small bowl, combine 1 cup of Greek yogurt with 2 tablespoons each of chopped fresh dill and chives, and 1 tablespoon of lemon juice. Mix well and season with a pinch of salt and pepper.

Return the cooked chicken to the skillet with the vegetables and stir to combine. Cook for another 2-3 minutes until everything is heated through and the chicken is fully cooked.

Divide the chicken and vegetable hash among 4 plates and serve with a generous dollop of the herb yogurt sauce on top or on the side.